Feel good FOOD

Nourishing kai to help keep the winter nasties at bay

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VEGE-PACKED CRISPY PORK RAMEN

SERVES 4 PREP 20 MINS COOK 25 MINS

• 500g pork mince

• 2 tsp finely grated fresh ginger

• 2 garlic cloves, crushed

• 1/4 cup firmly packed brown sugar

• 2 tbsp light soy sauce

• 1 large carrot, shredded

• 100g red cabbage, finely shredded

• 2 soft-boiled eggs, halved

• sliced spring onion, chopped chilli, seaweed strips, to serve

BROTH

• 1 onion, thinly sliced

• 1 litre chicken stock

• 20g frozen edamame

• 1 cup frozen corn kernels

• 180g ramen noodles

• 2 tbsp white miso paste

1 BROTH Heat a large, oiled saucepan over medium-high heat. Cook onion, stirring, for 5 mins or until softened. Stir in stock and 2 cups water. Bring to the boil. Reduce heat to low.

2 Heat a large, oiled frying pan over medium-high heat. Cook pork, stirring to break up mince, for 5-6 mins or until browned. Add ginger and garlic. Cook for 1 min or until fragrant. Add sugar and cook, stirring, for 1 min. Stir in soy sauce. Cook, stirring, for 5 mins or until mince is dark brown and sticky. Remove from heat.

3 Add edamame, corn and noodles to broth. Increase heat to medium-high. Boil, stirring occasionally, for 3-4 mins or until noodles are just tender. Stir in miso paste.

4 Divide noodles, pork and broth among bowls. Top with carrot, cabbage and egg. Serve with spring onion, chilli and seaweed.

BETTER-FOR-YOU CHICKEN SOUP

SERVES 4 PREP 15 MINS COOK 35 MINS

• 1 leek, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 1 zucchini, diced

• 2 garlic cloves, crushed

• 1 tbsp fresh thyme leaves

• 2 dried bay leaves

• 1 litre chicken stock